Hey there, friend! If there’s one dish that can instantly transport your tastebuds straight to a fiesta, it’s this Instant Pot Mexican Rice. It’s fluffy, flavorful, and infused with the perfect balance of spices, making it the ultimate sidekick to tacos, enchiladas, or even a simple roasted chicken. Plus, the Instant Pot does all the heavy lifting—no babysitting the stove required!
If you’ve ever wanted picture-perfect, restaurant-style Mexican rice at home, this recipe is exactly what you’ve been waiting for!
Why You’ll Love This Recipe
- **One-Pot Wonder**: Thanks to the Instant Pot, you’ll save time on cleanup and get consistent, spot-on results every single time.
- **Bursting with Flavor**: Smoky, savory, and subtly tangy—this rice is layered with all the best Mexican-inspired tastes.
- **Customizable**: Make it as mild or spicy as your heart desires, and it pairs beautifully with so many dishes.
- **Foolproof**: Even if you’re new to the Instant Pot, you’ll nail this recipe on your first try. Promise!
Ingredients Breakdown
- Long-Grain White Rice: The star of the dish! Long-grain rice stays fluffy and doesn’t clump. You can also use jasmine or basmati in a pinch.
- Chicken or Vegetable Stock: This is where you bring in the flavor. Opt for low-sodium if you want more control over the saltiness.
- Tomato Sauce: Adds that signature reddish hue and richness to the rice.
- Onion & Garlic: The aromatic base that brings everything together. Finely chop them so they melt into the rice as it cooks.
- Spices: A mix of cumin, chili powder, and smoked paprika gives this rice its delightful depth.
- Frozen Peas & Carrots: For pops of color and added nutrition, because why not?
- Cilantro & Lime: Optional but highly recommended for garnish—adds a fresh, zesty finish!
Pro Tip: Rinse your rice thoroughly before cooking. This step removes extra starch and ensures the rice turns out light and fluffy instead of sticky.
Step-by-Step Instructions
Follow these simple steps, and you’ll have perfect Mexican rice in no time!
- Set your Instant Pot to sauté mode. Once hot, add 2 tablespoons of oil and cook the diced onion until softened (about 2-3 minutes). Toss in the minced garlic and stir for 30 seconds.
- Add the rinsed and drained rice to the pot. Stir constantly for 2-3 minutes until the rice is lightly toasted. This step adds a nutty depth to the dish.
- Pour in the tomato sauce, chicken or vegetable stock, spices (cumin, chili powder, smoked paprika, and a pinch of salt), and the frozen peas and carrots. Stir everything well.
- Cancel the sauté mode. Secure the Instant Pot lid and set the valve to sealing. Cook on high pressure for 4 minutes.
- Once the cooking time is up, let the pressure naturally release for 10 minutes, then quick-release any remaining steam.
- Fluff the rice with a fork and taste for seasoning. Add more salt if needed. If you’re using cilantro and lime, sprinkle the chopped herbs and juice over the top before serving.
Chef’s Tips and Tricks
- More Heat? Add a diced jalapeño or a pinch of cayenne pepper to the sauté step for some extra spice.
- No Tomato Sauce? Blend fresh or canned tomatoes until smooth. It works just as well!
- Leftovers: Reheat in the microwave with a splash of water to bring the rice back to life.
Recipe Variations and Serving Suggestions
- Make it Veggie-Friendly: Swap chicken stock for vegetable stock and load it up with extra veggies like zucchini or bell peppers.
- Turn It Into a Main Dish: Stir in cooked black beans or shredded rotisserie chicken for a hearty one-pot meal.
- Serving Idea: Pair with guacamole, grilled meats, or even as a base layer for burrito bowls.
FAQs
- Can I use brown rice? Yes, but you’ll need to adjust the cooking time to 20-22 minutes and use slightly more liquid.
- How do I store leftovers? Store in an airtight container in the fridge for up to 4 days. Reheat with a splash of water for best results.
- Can I freeze this? Absolutely! Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat before serving.
Instant Pot Mexican Rice
Prep Time: 10 minutes | Cook Time: 20 minutes | Serves: 6
Ingredients:
- 1 ½ cups long-grain white rice, rinsed
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 cup tomato sauce
- 2 cups chicken or vegetable stock
- 1 cup frozen peas and carrots
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 2 tbsp oil
- Salt, to taste
- Optional: chopped cilantro, juice of 1 lime
Instructions:
- Set the Instant Pot to sauté mode and heat oil. Sauté onions until softened, then add garlic and cook for 30 seconds.
- Toast rice in the pot for 2-3 minutes, stirring constantly.
- Add tomato sauce, stock, spices, and frozen peas/carrots. Mix well.
- Seal the Instant Pot and cook on high pressure for 4 minutes. Let it naturally release for 10 minutes before quick-releasing any remaining pressure.
- Fluff the rice with a fork and garnish with cilantro and lime juice, if desired. Serve immediately.
There you have it—fluffy, flavorful, and completely fuss-free Mexican rice that will have everyone coming back for seconds. If you try it out, let me know in the comments, or share your creation on social media with #TheKitchensAid. Happy cooking!
